I’ve seen this recipe floating around Twitter the past few days and was intrigued. Chickpeas? In my cookies? Well that just seems strange. A quick chat with Ashlie over lunch solidified the fact that these needed to come out of my kitchen immediately if not sooner. This afternoon we experimented with PB2 to nail the texture of “natural peanut butter” the recipe called for.
Tonight Brad asked me what was for dinner when I dumped the beans into the food processor, peering over my shoulder. He seemed pretty concerned when I followed it up with agave and vanilla.
“You’re on your own for dinner,” I said, measuring out the baking powder.
“I’ve got cookies to make.”
Flourless Dark Chocolate Peanut Butter Cookies
adapted from texanerin
- 1 16oz can chickpeas, drained & rinsed
- 2 tsp vanilla extract
- 1/2c + 2 tbsp prepared chocolate PB2
- 1/4c agave nectar
- 1 tsp baking powder
- 1/2c dark chocolate chips
Preheat oven to 350 degrees.
Combine the first five ingredients into food processor. Process until smooth. Use a spatula to scrape the mixture into a small mixing bowl. Stir in chocolate chips.
Line baking sheet with parchment paper.
Using 1/4 measuring cup to portion, scoop 1/4c of mixture and place onto cookie sheet. Repeat until baking sheet is full. Yields 12 cookies.
Bake for 10-15 minutes, until the outside is firm but inside is slightly gooey.
Note: My oven has a mind of its own so my cookies weren’t done for nearly 20 minutes. It all depends on how your oven cooperates.
The verdict? Pretty damn good! No traces of chickpeas in the flavor at all. The peanut butter masks the taste of them completely and the warm, melted dark chocolate chips pretty much sealed the deal for me.
Hopefully there’ll be some leftover to share with Ashlie tomorrow.